30 Minute Lemon Chicken

30 Minute Lemon Chicken

Cooking spray

1 lb boneless skinless chicken breast cut into 1/2 inch strips

2 C. chopped onion

1 C. chopped red bell pepper

2 C. instant rice

1/4 C. fresh lemon juice

1/4 tsp. salt

1/4 tsp. pepper (black)

1 (14 oz) can chicken broth

1 (14 oz) can artichoke hearts, drained

2 T. grated Romano or parmesan cheese

 

Heat Dutch oven over med/high heat. coat pan with cooking spray. add chicken, onion, & bell pepper Рsaut̩ for 5 minutes. Stir in rice, lemon juice, salt, pepper, and broth. bring to a boil. Cover, reduce heat, and simmer about 15 minutes (until rice is tender) Stir in artichokes, cook 1 minute or until thoroughly heated. sprinkle with cheese & serve!

Mini Minute Steaks & Stir Fried Veggies

Mini Minute Steaks & Stir Fried Veggies

Mini Minute Steaks

This marinade is delicious and will also work well if you marinate cubes of round steak on a skewer and then cook them in a preheated broiler or on a griddle pan or barbecue.

1 tablespoon brown sugar

1 tablespoon soy sauce

1 ½ teaspoons lime or lemon juice

Two 4 1.2-ounce minute steaks (very thin steaks)

1 tablespoon vegetable Oil, plus extra for the griddle pan

1 clove garlic, crushed

1 medium carrot, peeled and cut into matchsticks

2 small zucchini, cut into matchsticks

3 scallions, thinly sliced

3/4 cup bean sprouts

¼ cup beef stock

½  teaspoon cornstarch

1 tablespoon oyster sauce

 

Mix together the sugar, soy sauce, and lime or lemon juice. Add the steaks and leave to marinate for at least 30 minutes. Remove the steaks and reserve the marinade. Heat the vegetable oil in a wok and stir-fry the garlic for a few seconds. Add the carrot and stir-fry for 2 minutes. Add the zucchini, scallions, and bean sprouts and stir-fry for 2 minutes. Mix a little of the beef stock with the cornstarch to make a paste and then stir in the remaining beef stock and the oyster sauce. Add to the vegetables together with the reserved marinade, bring to a boil, and cook for 1 minute, until thickened slightly. Brush a griddle pan with a few drops of vegetable oil. Pat the marinated steaks dry with some paper towels and cook the steaks on the griddle for just under 1 minute on each side. Serve with the stir-fried vegetables and sauce.

 

 

from: Favorite Family Meals

Pizza Casserole

Pizza Casserole

4 C. uncooked wagon wheel pasta (8 oz.)

1/2 pound bulk Italian sausage

1 jar (28 oz.) pasta sauce

1 can (4 oz.) mushroom pieces and stems, drained

1/4 C. sliced ripe olives

1 C. shredded mozzarella cheese (4 oz.)

 

Heat oven to 350ºF. Cook and drain pasta as directed on package. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Grilled Pepper (Rajas) Quesadillas

Grilled Pepper (Rajas) Quesadillas

4 Anaheim chilies, about ¾ pound

2 medium Poblano chilies, about ½ pound

1 small red bell pepper

1 tablespoon extra-virgin olive oil

¼ cup finely chopped onion

2 large cloves garlic, finely chopped

1 teaspoon butter

Eight 7-inch flour tortillas (soft taco size)

¾ cup grated sharp cheddar

¼ cup sour cream (optional)

¼ cup Salsa

 

This recipe lets you take advantage of any kind of fresh peppers and it’s ideal for using a bunch of peppers from a farmer’s market. I’ve used Anaheim and Poblano chilies here but if you spot them give padron peppers, gypsies, or friarellis a try. If you want to liven things up toss in a few Satan’s Kiss or

Cherry Bomb peppers. For my money, the more kinds of fresh peppers you throw into your rajas, the better it tastes. Just aim for a pound and a half of peppers, total.

If you prefer to roast peppers on the grill: Preheat a gas grill on high for 5 minutes. Poke the chilies and pepper several times with a fork to create holes for steam to escape. Place the chilies and pepper directly on the grate of your gas grill and close the lid. Turn about every 5 minutes until skin is evenly blackened. Put pepper and chilies in a plain brown paper bag (even a grocery bag will work if you have nothing smaller) and roll the top of the bag down to seal in the steam. Allow the vegetables to steam in the bag for 20 minutes. Remove from the bag and with a paring knife, scrape off the blackened skin. Scrape away all the seeds and then finely dice the chilies and pepper. You should have about 1 ½ cups altogether. Set the peppers aside.

 

If you prefer to roast peppers in your oven: Cut each pepper in half, scrape out all the seeds, and place the peppers cut side down on a baking sheet. Place the tray under the broiler for 5 to 7 minutes, until the entire surface of the pepper skins are blistered and blackened. With tongs or a big spoon, transfer the peppers to a brown paper bag, wait 20 minutes, and scrape off all the blackened skin with a paring knife. Set the peppers aside.

When you’re ready to make the quesadillas:  Heat the oil in a frying pan over medium high heat until hot, about 1 minute. Add the onion and garlic and sauté until the onion is golden and soft, 3 to 5 minutes. Add the pepper/chili mixture, lower heat to medium and stir, cooking mixture until fragrant, about 10 minutes. Turn off the heat and set the pan aside. Melt ¼ teaspoon of the butter in a frying pan over medium heat. Swirl the pan so the butter covers most of the pan’s bottom. Add one tortilla, placing it flat on the melted butter, then spoon 3 to 4 tablespoons of the pepper mixture on top of the tortilla. With a spoon, spread this out to cover the surface of the tortilla. Sprinkle evenly with 3 tablespoons of the grated cheddar. Cover with a second tortilla and press the top of the quesadilla down. Turn the

heat to medium-low and cook until the cheese starts to melt and underside is golden brown, about 3 minutes. Carefully flip the quesadilla with a spatula and cook the other side until the cheese is completely melted and the underside is golden, about 3 minutes. Transfer to a plate and keep the quesadilla warm in the oven. Follow the same steps, measuring ¼ teaspoon of the butter into the frying pan and allowing it to melt before placing another tortilla in the pan. Add 3 to 4 tablespoons of the pepper mixture and follow the same steps that you used for the first one. When each is done, transfer to the plate and keep them warm in the oven. When all 4 quesadillas are done, put each quesadilla on a plate and cut into 8 wedges. Serve with sour cream and green salsa.

Parsnip Muffins

Parsnip Muffins

1-ounce sliced almonds

Nonstick spray

8 1/2 ounces all-purpose flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. freshly grated nutmeg

1/2 tsp. kosher salt

3 whole eggs

3/4 C. plain whole milk yogurt

1/4 C. vegetable oil

8 ounces sugar

10 ounces grated parsnips

 

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-C. muffin tin with the nonstick spray and set aside. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin C. using a level 2 1/2-ounce disher or 1/3 C. measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Millet and Sweet- Potato Cakes

Millet and Sweet- Potato Cakes

1 C. frozen defatted chicken stock, thawed

1/3 C. millet

1 small sweet potato, peeled and shredded

1/4 C. minced onions

2 eggs, lightly beaten

1 T. all-purpose flour

1/2 tsp. dried thyme

1/8 tsp. crushed red-pepper flakes

1/8 tsp. salt

1/8 tsp. ground black pepper

 

In a small saucepan, combine the stock and millet. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 25 minutes, or until the millet is tender. Place in a medium bowl. Add the sweet potatoes, onions, eggs, flour, thyme, red-pepper flakes, salt, and pepper. Mix well. Coat a 10″ no-stick skillet with no-stick spray and place over medium-high heat until hot. Drop spoonfuls of the batter into the skillet. Cook for 3 to 4 minutes, or until golden brown. Carefully turn and cook for 3 minutes, or until golden brown. Transfer to a plate and cover to keep warm. Repeat to use all the batter.

To freeze the cakes, place on a tray. Put in the freezer for 1 hour, or until solid. Stack, separated by small pieces of wax paper, in a freezer-quality plastic bag. To use, thaw overnight in the refrigerator. Place in a 10″ no-stick skillet, cover, and cook over low heat for 5 to 8 minutes, or until hot.

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

3 Large Grapefruit (Peeled and segmented )

¾ Pound Jicama (Peeled and coarsely shredded)

1 Medium Carrot (About ½ cup; Peeled and grated or finely shredded)

1/3 Cup Fresh Cilantro Leaves (Plus 2 tablespoons)

2 Tablespoons Pistachios (Toasted and crushed)

 

1 Serrano Chile

1 Large Garlic Clove

1 Tablespoon Dark Brown Sugar (Packed)

3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)

1½ Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)

 

For the Vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you’re done. (You should have about 1 1/2 teaspoons.) In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved.  For the Salad: In a large serving bowl, toss together the grapefruit, jicama, carrot, and 1/3 cup of the cilantro leaves. Add just enough of the vinaigrette to lightly coat the grapefruit and vegetables. Scatter the pistachios over the salad and garnish with the remaining 2 tablespoons cilantro leaves.

Pita with Cherry Tomato and Gorgonzola Salad

Pita with Cherry Tomato and Gorgonzola Salad

2 T. extra virgin olive oil

1 T. red wine vinegar

1 tsp. dijon mustard

1/2 tsp. sugar

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

8 C. mesclun greens, washed and spun dry

1/2 C. thinly sliced red onion, rinsed and drained

1/2 C. thinly sliced celery heart

1 C. cherry tomatoes, halved

4 ounces gorgonzola, feta, or other blue cheese, crumbled add to shopping list

4 whole wheat pitas, halved

 

Whisk together oil, vinegar, mustard, sugar, salt, and pepper. Lightly toss with salad greens. Add onion, celery, tomatoes, and cheese. Stuff pita halves with salad, and serve.

Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad

 

Salad:

1 1/2 C. finely diced cooked chicken meat (6 oz., about 1 1/2 breast halves)

6 canned peeled water chestnuts, rinsed and chopped

1 carrot, peeled and shredded

1 small celery rib, finely diced

1/2 C. diced apple, such as Gala or Golden Delicious (about 1/2 apple)

 

Dressing:

1 T. natural peanut butter or sesame tahini

1 T. seasoned rice vinegar

3/4 T. soy sauce

2 T. mayonnaise

1 T. minced fresh chives (optional)

1/4 C. roasted soy nuts or coarsely chopped unsalted peanuts

1 tsp. hot sesame oil (optional)

 

Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix. Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.

Herb and Mesclun Salad with Grilled Shrimp

Herb and Mesclun Salad with Grilled Shrimp

1/4 C. fresh lime juice

1/2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. crushed red pepper flakes

1 lb lg shrimp, shelled and deveined

6 C. mesclun or other mixed baby greens

1 C. fresh mint leaves

1 C. cilantro leaves

1 C. flat leaf parsley leaves

1 sm red onion, thinly sliced

2 T. vegetable oil

 

In medium bowl, whisk 2 T. of the lime juice, 1/4 tsp. of the cumin, 1/8 tsp. of the salt, and a pinch of the pepper flakes. Stir in shrimp and marinate at room temperature, stirring occasionally, 20 minutes. Meanwhile, place mesclun, mint, cilantro, parsley, and onion in serving bowl and refrigerate until ready to serve. In small bowl, whisk together oil and remaining 2 T. lime juice, 1/4 tsp. cumin, 1/8 tsp. salt, and remaining pepper flakes. Lightly oil grill pan and preheat over medium heat. Grill shrimp about 2 minutes on each side, until bright pink and just opaque throughout. Do not overcook. (Shrimp may also be broiled for the same amount of time.) Toss shrimp with greens and dressing.

 

Yield: 4 servings

Calories: 202

Fat: 9g

Fiber: 3g

Chicken Yakitori with Scallions

Chicken Yakitori with Scallions

Chicken Yakitori with Scallions

Teriyaki sauce:

1/4 C. rice wine vinegar

2 T. brown sugar

1/4 C. soy sauce

1 T. fresh ginger root, coating scraped off with the tip of a spoon and finely minced

2 T. sliced scallions, white and tender green parts only (1 or 2 scallions)

1/4 C. cornstarch dissolved in 1/4 C. water

2 pounds boneless chicken breasts, cut into cubes

Salt and freshly ground black pepper

1 C. sake

12 bamboo skewers

2 leeks, white parts only, soaked in salt water to remove grit and sliced on the bias into 1-inch lengths

To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.  Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish. Season with salt and pepper and rub into the chicken. Pour the sake over the chicken and then pour in the teriyaki sauce. Cover and let marinate in the refrigerator for at least 2 hours.  Begin soaking about 12 bamboo skewers in water so they won’t burn on the grill.  Heat the grill and thread alternate pieces of chicken and leeks on the skewers. Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers. Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes.

Curried Barley and Shrimp Salad

Curried Barley and Shrimp Salad

1 tsp. curry powder

1/2 tsp. turmeric

1 C. barley

1 lb frozen peeled and deveined sm cooked shrimp, thawed and drained

1 1/2 C. seeded and diced tomatoes

1/2 C. chopped green bell pepper

1/2 C. chopped peeled cucumber

5 T. fresh lime juice

3 T. vegetable oil

2 tsp. seeded, finely chopped jalapeno chile pepper (wear plastic gloves when handling)

1 clove garlic, minced

1/4 tsp. salt

Romaine lettuce leaves

1/4 C. chopped fresh basil or cilantro

1 lime, quartered (garnish)

 

Combine curry, turmeric, and 3 C. of water in large saucepan and heat to a boil. Stir in barley. Cover and cook over low heat until water is absorbed and barley is tender, about 45 minutes. Transfer to colander. Rinse with cold water and drain well. In large bowl, combine barley, shrimp, tomatoes, bell pepper, and cucumber. In small bowl, whisk juice, oil, chile pepper (to taste), garlic, and salt until blended. Pour over barley mixture and toss. Spoon barley salad on top of lettuce and sprinkle with basil. Garnish with lime

 

Yield: 6 servings

Calories: 287

Fat: 9g

Fiber: 7g

 

Shrimp Tempura

Shrimp Tempura

Shrimp Tempura

 

Tempura mix:

1 1/2 C. all-purpose flour

3/4 C. cornstarch

4 1/2 tsp. baking powder

2 tsp. curry powder

12 oz. cold seltzer

Salt and freshly ground black pepper

2 to 3 liters canola oil (approximately, as needed for deep-frying)

Shrimp:

1 pound (21-30 count) shrimp, deveined and shells removed

Special equipment: Approximately 12 (8-inch) bamboo skewers

 

To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.  Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer’s instructions for similar foods.  Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.

Sesame Noodles with Chicken

Sesame Noodles with Chicken

Kosher salt

1 pound spaghetti or Chinese egg noodles

2 T. toasted sesame oil

1 garlic clove, peeled

1 (1-inch) piece peeled fresh ginger

1/2 C. smooth peanut butter

1/4 C. soy sauce

2 T. dark brown sugar

1 T. rice vinegar

3/4 tsp. crushed red pepper

1/4 C. hot water

1 Kirby cucumber, halved and sliced

1 C. shredded cooked chicken

6 scallions (white and green parts), sliced

1/4 C. dry-roasted peanuts, chopped

 

Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil. To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then–with the blender running–slowly pour in the water. To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.

Spiced Pork

Spiced Pork

Spiced Pork

 

1 ½ lb. fresh Ham or Boneless Pork

3 T. Sweet Bean Sauce

3 T. Dark Soy Sauce

1 T. Chinese Rice Wine

1 whole Star Anise

1 C. Boiling Water

¼ C. Rock Sugar

 

Wash pork and wipe dry.  Rub all sides with sweet bean sauce; marinate 2-3 hours in the refrigerator.  Place soy sauce, wine and star anise in a deep pot and bring to a boil; add pork and boiling water.  Simmer over low heat 30 minutes.  Ass rock sugar and simmer 1 hour longer, turning meat frequently.  When sauce has been reduced to ½ C. and is rather thick, remove pot from heat and let meat cool in the pot.  Slice pork and arrange it attractively on the plate.  Pour sauce on top.  Delicious hot or at room temperature.  From:  Dim Sum Made Easy

Warm Quinoa Salad

Warm Quinoa Salad

1 C. quinoa, rinsed and drained

2 C. water

1 C. chopped radicchio (about 1/2 head) + leaves for garnish

1/2 C. chopped cilantro

1/2 C. golden raisins

1/2 C. fat-free honey mustard dressing

Ground black pepper

 

In a medium pot, combine the quinoa and water and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 5 minutes, or until all the liquid is absorbed. Transfer the quinoa to a medium serving bowl. Combine the radicchio, cilantro, and raisins with the quinoa. Toss with the dressing. Season with pepper to taste, and serve on radicchio leaves.

Yield: 4 servings

Calories: 247

Fat: 3g

Fiber: 4g

Pearl’s Sesame Noodles

Pearl’s Sesame Noodles

Pearl’s Sesame Noodles

 

1/2 lb spaghetti

1 T. sesame oil

Sauce

2 T. low sodium soy sauce

1 T. sherry wine

1 1/2 T. Chinese chili sauce

1 1/2 T. tahini

1/2 T. white sugar

3 cloves garlic, minced

1 slice fresh ginger, size of a dime, peeled and chopped

2 green onions, finely sliced

freshly ground black pepper

1/2 C. finely chopped English cucumber

1 T. fresh coriander, finely chopped

 

Prepare spaghetti according to package directions just until al dente stage; drain and rinse with cold water; drain well. Toss cooked noodles with sesame oil; set aside. To prepare sauce, whisk all sauce ingredients together. Pour over noodles and toss well. Grind pepper over to taste, then garnish with cucumber and coriander.

Wheat Berry Salad

Wheat Berry Salad

1 C. wheat berries or whole grain spelt

3 1/2 C. water

2 C. chicken or vegetable broth

3 C. small broccoli florets

2 T. extra-virgin olive oil

2 cloves garlic, minced

1 T. fresh herb, such as basil, rosemary, or marjoram

2 C. halved mixed red and yellow cherry tomatoes

1 C. fresh, drained canned, or frozen corn kernels

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

 

Place the wheat berries or spelt in a sieve and rinse until the water runs clear. Place in a bowl with 2 C. of the water. Let stand for 8 hours or overnight. Drain. Place the remaining 1 1/2 C. water and broth in a medium saucepan and bring to a boil over high heat. Add the wheat berries or spelt and return to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until tender, adding the broccoli during the last 5 minutes. Drain and place in a large bowl. Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and herb and cook, stirring, for 1 minute. Add the tomatoes, corn, salt, and pepper and cook, stirring frequently, for 3 minutes, or until the tomatoes begin to collapse. Serve over the wheat berries or spelt.

Falafel

Falafel

Falafel

 

1 1/2 C. Chick Peas, cooked (not canned)

1 Garlic Clove

1/4 C. Onion, chopped

1/4 C. Cilantro, chopped

3 T. Flour (I used whole wheat, but you could also use white flour)

1 tsp. Baking Powder

1/2 tsp. Cumin

Olive Oil

 

Place the first 7 ingredients in a food processor and puree. Make sure the mixture is thoroughly combined. Scrape down the sides of the mixture as needed.  With moist hands (so the mixture doesn’t stick to your hands) form patties with about 1 T. of the mixture and place on a plate while you form the remaining patties.  In a medium sauté pan, heat around 2 T. of oil over medium heat. You want the pan to have a thin coating of oil.  Add half of the patties to the pan and sauté for 4 minutes on each side or until golden (you may have to add a little more oil if your pan get too dry).  Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil).  Cook the remaining patties.  Cool and serve with yogurt sauce.

 

Yogurt Tahini Sauce (Makes a little over 1/2 C.)

 

1/2 Yogurt

1 T. Lemon

1 T. Tahini (if your little one has a nut allergy, you could leave this out)

 

Place all the ingredients in a bowl and stir to combine.

Ham Negimayaki

Ham Negimayaki

Ham Negimayaki

Scallions

Thinly sliced ham or cured meat of your choice.

 

Cut the green parts of scallions or spring onions into pieces about 5cm / 2 inches long. Put on a plate, cover with plastic wrap and microwave on HIGH for about 2 minutes. (Alternatively you can cook them in a pan covered with just enough hot water, for about 3 minutes.)  Cut the ham into pieces that are just a bit narrower than the length of the green onion pieces. Take small bundles of the onion and wrap the ham tightly around them.  Heat up a non-stick frying pan and add a tiny bit of oil. Put the ham-and-onion rolls with the roll ends down in the hot pan. Leave until the bottom is a golden brown (this also seals the ends). Turn over 2-3 times more to brown the ham all over.  You shouldn’t need any more salt, but if you like you can sprinkle on some allspice, or Chinese 5 spice powder, or chili powder, for a little extra oomph.  You can make as few or as many of these rolls as you require. They freeze very well. Reheat in the microwave or in a frying pan over medium-low heat with the lid on.

Wheat Berry Salad with Red Pepper, Eggplant, and Zucchini

Wheat Berry Salad with Red Pepper, Eggplant, and Zucchini

1 C. wheat berries

1 quartered red bell pepper

2 T. olive oil, preferably extra virgin, divided

4 slices (1/2″ thick) eggplant

4 slices (1/4″ thick) sweet onion

1 medium zucchini, cut into 4 thick diagonal slices

1 medium yellow crookneck squash, cut into 4 thick diagonal slices

1/4 tsp. salt,

1/4 tsp. ground black pepper, divided

3 T. red wine vinegar

1 T. chopped parsley + parsley sprigs (garnish)

1 tsp. chopped fresh oregano

1 tsp. leaves + oregano sprigs (garnish)

Minced garlic

 

Place the wheat berries in a medium bowl, fill the bowl with water, cover, and soak in the refrigerator overnight. Drain. Place in a medium saucepan, cover with water, and heat to a boil. Simmer, uncovered, until wheat berries are tender, about 1 hour. Meanwhile, preheat the oven to 400ºF. Arrange the bell pepper in a single layer on a large sheet pan or baking sheet. Measure 1 T. oil. Lightly brush the pepper with some of the T.. Roast for 20 minutes. Turn the pepper. Add the eggplant, onion, zucchini, and squash to the pan. Brush with what remains of the 1 T. oil. Roast for about 25 minutes longer, or until browned. Let the vegetables stand to cool. Season with 1/8 tsp. of the salt and the pepper. Set half of the vegetables aside. Cut the remaining vegetables into 1/2″ pieces. In a large bowl, combine the vinegar, chopped parsley, chopped oregano, garlic, the remaining 1 T. oil, and the remaining 1/8 tsp. salt and pepper. Add the wheat berries and cut-up vegetables. Toss to coat. Spoon onto a serving platter. Arrange the remaining vegetables around the edges. Garnish with herb sprigs.

 

Yield: 4 servings

Calories: 280

Fat: 8g

Fiber: 8g

Lemony Lemon Brownies

Lemony Lemon Brownies

Lemony Lemon Brownies

The “Brownie” Batter

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}

3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

 

Tart Lemon Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice

8 teaspoons lemon zest

 

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

 

Zest and juice two small/large lemons; set aside. {whatever you have}

 

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

 

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

 

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}

 

When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!
Easy Couscous Salad

Easy Couscous Salad

1 1/4 C. whole wheat couscous

1/3 C. lemon juice

1 T. olive oil, preferably extra virgin

2 medium bell peppers, 1 red and 1 orange, chopped

1 can (15 ounces) chickpeas, rinsed and drained

1/2 C. crumbled feta cheese

Basil, cilantro, or parsley (garnish)

 

Bring 1 3/4 C. of hot water to a boil in a medium saucepan. Add the couscous, cover, and turn off heat. Let stand 5 minutes, then fluff with a fork or salad tongs and transfer to a large bowl. Add the lemon juice to the couscous and toss. Add the oil and toss again to coat. Mix in the peppers, chickpeas, and cheese. Garnish with herbs, such as basil, cilantro, or parsley, if desired. Serve immediately, at room temperature, or chill.

 

Yield: 4 servings

Calories: 394

Fat: 9g

Fiber: 8g

Lemongrass Coq Au Vin

Lemongrass Coq Au Vin

Lemongrass Coq Au Vin

 

4- to 5-pound chicken, skinned and cut into 8 pieces (4 breast pieces, 2 legs, and 2 thighs)

Kosher salt and freshly ground black pepper

1/3 cup olive oil

1 tablespoon unsalted butter

3 1/2 tablespoons softened unsalted butter, if thickening the sauce

1 1/2 cups chopped shallots (1/4 pound)

5 cups quartered shiitake mushrooms (1/2 pound)

4 stalks fresh lemongrass

1 tablespoon minced garlic

3 cups dry vermouth

2 cups low-sodium stock

About 1 tablespoon all-purpose flour, if thickening the sauce

 

Wash the chicken pieces and pat dry, then season each piece with salt and pepper. Set aside. In a large skillet with a lid, heat 2 tablespoons of the oil and the 1 tablespoon butter over medium heat. Add the shallots and cook, stirring occasionally, until they’re soft and golden brown, about 7 minutes. Transfer the shallots to a plate and set aside. Add the mushrooms to the hot pan and another 1/2 tablespoon oil if necessary and cook, stirring occasionally, until they are evenly browned, about 5 minutes. Remove from the pan and add to the plate with the shallots. Add another 2 tablespoons oil to the pan and brown the chicken in batches, taking care not to crowd them in the pan. Transfer the pieces to a separate plate when they are fully browned.

 

Meanwhile, cut the bottom third from each stalk of lemongrass, peel off any outer fibrous skin, and finely mince the tender portion inside; you should have about 1/4 cup minced lemongrass (don’t worry if it’s a little more or a little less). Cut the remaining upper two thirds of the stalks into 2-inch lengths and set aside. Turn the heat to low, add the minced lemongrass and the garlic to the pan, and cook for 10 to 25 seconds, until they release an aroma but are not browned. Turn the heat to high, add the vermouth, and deglaze the pan by scraping up all the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until reduced by about a quarter, 8 to 10 minutes. Return the chicken to the pan and add the stock. Scatter the 2-inch pieces of lemongrass around the chicken, cover, reduce the heat to low, and simmer until the chicken is tender and cooked through, 35 to 40 minutes. Remove the chicken from the pan and discard the pieces of lemongrass. If you want to thicken the sauce (I often don’t), knead the remaining 3 1/2 tablespoons butter with the flour until thoroughly mixed and whisk into the pan juices. Bring to a boil over medium heat and cook until the floury taste is gone and the liquid is thick enough to coat the back of a spoon, about 10 minutes. If it’s not thick enough, knead together an additional 2 teaspoons flour and 1/2 tablespoon butter and whisk it in, simmering until the liquid has thickened. Add the chicken, mushrooms, and shallots to the pan, lower the heat, and baste with the sauce. Cook until the chicken pieces are heated through, about 10 minutes, and serve.

Portuguese Chicken

Portuguese Chicken

4 all-purpose potatoes, such as russets, peeled and cut into quarters

4 carrots, peeled and cut into large pieces on a diagonal

3 ribs celery, cut into large pieces on an angle

1 large onion, cut into large chunks

1 C. dry white wine

2 tsp. sugar

1 tsp. salt

1 T. extra-virgin olive oil, eyeball it

2 C. chicken broth

3/4 pound chorizo, cut into 1 1/2 inch slices on an angle

4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips

1 C. tomato sauce

1/4 C. chopped flat-leaf parsley

Crusty Portuguese bread or other chewy, farm bread, for passing at the table

 

Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 C. of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat. If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.

 

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Chili powder and lime gives an inexpensive cut of meat a lot of flavor; when choosing flank or skirt steak, be sure to go for thinner cuts of meat; if the meat is thick, the lime juice doesn’t reach the center to tenderize and the meat can come off the grill a little tough.

You can slightly brown the pineapple slabs on your grill in a minute or two, or you can leave the fruit on the grill until one side of the pineapple is truly black, for four or five minutes. I like this charred look and how it tastes in the salsa but taste a piece and see if you prefer your pineapple lightly browned or truly blackened. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and then use the time while it cools to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa but it’s good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.

 

1 1/2 pounds flank steak, trimmed of fat

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

 

1 small pineapple, 3 to 3 1/2 pounds

1 small red onion, diced (about 3/4 cup)

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon rice vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

½ fresh jalapeño or serrano pepper, scraped of seeds and minced

 

16 6-inch corn tortillas

 

For the Steak Marinade:  In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.

 

For the Charred Pineapple Salsa:  When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready.  To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs.  When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.)  Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well. Cover and refrigerate until ready to use.

 

To cook the steak:  Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving.  Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

 

1 package(s) (16-ounce) rigatoni or penne pasta

2 large eggs

1 cup(s) whole milk

1 cup(s) (4 ounces ) shredded part skim mozzarella cheese

1 cup(s) (3 ounces ) grated Parmesan cheese

1 container(s) (15-ounce) part-skim ricotta cheese

4 ounce(s) (1 cup) sliced pepperoni, cut into slivers

1 package(s) (10-ounce) frozen peas

1/2 teaspoon(s) salt

1/4 teaspoon(s) ground black pepper

 

Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs. Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13- by 9-inch glass baking dish. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.

Yield: 6 servings

Calories: 675

Fat: 26g
Fiber:

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

1 quart chicken stock

1 stalk lemon grass, white part only, cracked open with the flat side of a knife

3 kaffir lime leaves, fresh or dried, hand torn

1 (3-inch) piece fresh ginger, peeled and thinly sliced

2 small Thai chilies, halved lengthwise

2 garlic cloves, crushed

1 (13-ounce) can unsweetened coconut milk

2 T. Thai fish sauce (nam pla)

1 1/2 tsp. sugar

1 (8-ounce) can straw mushrooms, rinsed

4 limes, juiced

1 1/2 C. shredded cooked chicken

Kosher salt and freshly ground pepper

1/4 C. chopped fresh cilantro leaves

 

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

 

4 1/2 lb. pork belly , on the bone, preferably free-range or organic

2 T. fennel seeds

sea salt and freshly ground black pepper

4 bulbs fennel , each cut into sixths, herby tops removed and reserved

1 bunch small fresh thyme , leaves picked

5 cloves garlic, unpeeled

olive oil

 

Salsa Verde (optional)

1 clove garlic, peeled

Handful capers, drained

Handful gherkins, drained and finely chopped

6 good-quality anchovy fillets in oil, finely chopped

2 bunches fresh flat-leaf parsley, finely chopped

1 bunch fresh basil, leaves picked and finely chopped

1 bunch fresh mint, leaves picked and finely chopped

1 T. Dijon mustard

Red wine vinegar

Good-quality extra-virgin olive oil

Sea salt and freshly ground black pepper

 

If you’d like to serve your pork with a lovely salsa verde, make it now and set aside. To make salsa verde: Finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 T. of red wine vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavors with pepper and, if necessary, salt and a little more red wine vinegar. Preheat your oven to its maximum temperature. Get yourself a sharp knife, or even a clean Stanley knife, and score the skin of the pork belly. In a pestle and mortar or a Flavor Shaker, bash up the fennel seeds with a T. of salt until you have a powder, then massage it into the scores of the skin. In a roasting pan, toss the fresh fennel with the thyme, garlic, a good splash of oil and some salt and pepper. Place the pork belly on top and put into the preheated oven. After 10 minutes, turn the oven down to 325° and roast the pork for one additional hour. By jolting the temperature right up at the beginning and then turning it down, you will start the crackling off nicely; the meat can then continue to cook slowly. When the hour is up, take the tray out of the oven, pour away any excess fat, add the white wine and pop back in the oven for another hour. Now remove the fennel and keep warm while you put the pork back in for a final hour until the skin is golden and crisp and the meat is melt-in-your-mouth tender. If the wine starts to evaporate during this time, add a splash more, or a touch of water, to loosen and make a light gravy. Allow the pork to rest for 10 minutes and you’ll have a beautiful ready-made gravy and lovely sweet, soft fennel. Carve the meat into large chunks and serve with the gravy, salsa verde (if using) and the reserved fennel tops sprinkled on top.

Creamy Baked Fennel with Bacon & Mushrooms

Creamy Baked Fennel with Bacon & Mushrooms

Creamy Baked Fennel with Bacon & Mushrooms

 

1 fennel bulb, sliced

1 small onion, chopped

3 cloves garlic, chopped

3 rashers of bacon, chopped to small pieces

4 brown mushrooms, sliced or chopped

Salt

Black Pepper

Dried parsley

Scant C. Cream

A handful of grated parmesan

Olive oil

1 tsp. butter

 

Fry your bacon in a pan with a little oil till they’re crisp. Plate the bacon and keep the grease in the pan. Cook your onions with the bacon grease for 3 mins. Toss in sliced fennel and garlic. Sautee till fennel is slightly soft. Throw in mushrooms. Add a tiny pinch of salt, black pepper and your parsley. Throw in your cooked bacon. Pour your cream into the mix and let it heat on low fire. Grab half of your parmesan and mix it into the cream. Taste and adjust seasoning. Transfer fennel to an oven-proof dish. Top with the remaining parmesan and bake in a pre-heated oven of 400 for about 20 mins. Let it cool a bit. Garnish with the fennel fronds.

Chicken Noodle Soup

Chicken Noodle Soup

2 T. extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8 ounces dried wide egg noodles

1 1/2 C. shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

 

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Hyssop Baked Peppers

Hyssop Baked Peppers

Hyssop Baked Peppers

 

4 red bell peppers

3 cloves garlic

Salt

2 sprigs hyssop leaves, removed from the stems and finely chopped

Olive Oil

16 ripe cherry tomatoes

8 anchovy fillets

 

 

Preheat the oven to 400°F (200°C) Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 T. (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there’s no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp. (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

Barley, Butternut, and Black Bean Salad

Barley, Butternut, and Black Bean Salad

1 C. barley

3 T. olive oil

1 leek, white and light green parts only, thinly sliced

2 C. chopped butternut squash (about 1/2 med)

1/4 C. water

3 T. chopped fresh parsley

1 1/4 C. cooked black beans or 1 can (15 oz) black beans, rinsed and drained

1/2 tsp. salt

2 T. fresh lemon juice

1/4 tsp. freshly ground black pepper

Grated lemon peel (garnish)

 

Cook barley per package directions. Rinse and set aside. Meanwhile, heat 2 T. of the oil in large nonstick skillet over medium high heat. Add leeks and squash and cook, tossing or stirring, until slightly softened and lightly browned, about 10 minutes. Add water and 1 1/2 T. of the parsley and cook 2 to 3 minutes longer. Transfer vegetables to large bowl. Add barley, black beans, salt, and the remaining 1 T. olive oil and 1 1/2 T. parsley. Stir to combine. Season with lemon juice and pepper and garnish with lemon peel, if desired

 

Yield: 6 servings

Calories: 264

Fat: 7g

Fiber: 9g

Spicy Cod Tacos with Pineapple Lemon Balm Salsa

Spicy Cod Tacos with Pineapple Lemon Balm Salsa

Spicy Cod Tacos with Pineapple Lemon Balm Salsa

 

1 1/2 C. fresh pineapple, diced small

1 clove minced garlic

Juice of 1 Lemon

1/2 red onion diced

1 T. jalapeno pepper, finely chopped

1 tsp. salt

1/2 tsp. coarse ground black pepper

1 tsp. ground cumin

1 T. brown sugar

1/4 C. fresh cilantro, chopped

1/2 red pepper, diced small

4 T. lemon balm, chopped (flat leaf parsley and a little grated lemon zest can be substituted)

 

1 C. flour

2 T. chili powder

1 T. ground cumin

1 tsp. ground thyme

1 tsp. salt

1 tsp. pepper

1 tsp. cayenne pepper

 

2 lb. fresh boneless cod fillet, cut into approximately 1 1/2 x 4 inch pieces

Canola Oil, for frying

8 (6 inch) flour or corn tortillas

 

Toss together first 12 ingredients in a glass or ceramic bowl to make the salsa. Set aside in the refrigerator for at least 2 hours if possible, before using. Mix next seven ingredients in a shallow pan to form spiced flour. Heat about a quarter inch of canola oil in a cast iron skillet. Dredge cod in the spiced flour mixture, and then pan fry quickly until golden brown. Move to paper towels with slotted spoon to drain. Warm tortillas by wrapping in foil and placing in oven for several minutes, or heating them on a grill for a few seconds on each side. Place one or two pieces of fish in each tortilla, top with salsa, and serve.

Spinach- Endive Salad with Vintner’s Dressing

Spinach- Endive Salad with Vintner’s Dressing

1 T. rice wine or white wine vinegar

1 T. olive oil

1/4 tsp. salt

1/8 tsp. ground black pepper

1 1/2 C. small red seedless grapes, divided

2 belgian endives (12 ounces), sliced crosswise

3 C. baby spinach

1/4 C. crumbled gorgonzola or other blue cheese

3 T. chopped smoked, lightly salted almonds

 

Using a blender or immersion blender, process the vinegar, oil, salt, pepper, and 3/4 C. of the grapes until smooth. Set aside for dressing. In a salad bowl, combine the endives, spinach, and the remaining 3/4 C. grapes. When ready to serve, toss with dressing, and top with cheese and almonds.

 

Yield: 4 servings

Calories: 186

Fat: 11g

Fiber: 5g

Chicken Caliente

Chicken Caliente

Butter, for greasing casserole

2 1/2 C. large-diced cooked chicken

3 C. cooked rice

1 C. sliced celery

1 C. sliced green bell pepper

1 C. sliced onion

1/2 C. mayonnaise

1/2 C. sour cream

2 T. freshly squeezed lemon juice

1 T. chili powder

2 tsp. fine salt

1/2 tsp. garlic powder

1/2 tsp. hot sauce

3 tomatoes, cut into wedges

1 1/2 C. corn chips, crushed

 

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately

Lemon Balm Vinaigrette

Lemon Balm Vinaigrette

Lemon Balm Vinaigrette

 

1 T. shallots, minced

2 T. lemon balm, minced

½ tsp. lemon zest

6 T. fresh lemon juice

4 T. white wine vinegar

1 tsp. Dijon mustard

1 tsp. brown sugar

8 T. vegetable oil

 

Mix all ingredients but vegetable oil together, then slowly blend in the oil. Mix well before serving.

Chicken Cakes with Tangy Remoulade Sauce

Chicken Cakes with Tangy Remoulade Sauce

1 T. unsalted butter

1/2 C. finely chopped yellow onions

1/4 C. finely chopped celery

3 T. seeded and finely chopped red bell pepper

3 T. seeded and finely chopped yellow bell pepper

2 tsp. minced garlic

3/4 tsp. salt

Pinch cayenne pepper

3 C. cooked chicken, finely shredded while warm

3 T. finely chopped green onion tops, green part only

3/4 C. dried fine bread crumbs

1/3 C. mayonnaise

2 large eggs, lightly beaten

1 T. Creole mustard

1/4 tsp. freshly ground black pepper

3/4 C. vegetable oil

1 recipe Tangy Remoulade Sauce, recipe follows

 

Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 tsp. of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes. In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 C. of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 tsp. of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 C. each, and form them into round 1/2-inch thick cakes or patties. Place the remaining 1/4 C. of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes. In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.

 

Tangy Remoulade Sauce

 

2 T. Creole or whole-grain mustard

2 T. chopped green onion tops, green part only

1 1/2 tsp. prepared horseradish

1 tsp. chopped garlic

1 tsp. yellow mustard

1 tsp. hot sauce

1/2 tsp. Worcestershire sauce

1 T. fresh lemon juice

1 large egg

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 C. plus 2 T. vegetable oil

2 T. chopped fresh parsley leaves

1 to 2 hard boiled eggs, chopped

1 1/2 T. drained and coarsely chopped capers

 

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

Salmon & Lemon Grass Parcels

Salmon & Lemon Grass Parcels

Salmon & Lemon Grass Parcels

 

2 tsp. Butter

1 Onion, very thinly sliced

3 cloves Garlic, very finely chopped

2 Tomatoes

Pinch Salt

2 Lemon Grass Stems, peeled, pounded, thinly sliced

1 tsp. Cumin

Lemon Grass Leaves (to line parcel)

10.5 oz. skinless Salmon Fillets, cut into large chunks

2 limes, sliced

1 T. Cilantro leaves, chopped

1 T. flaked Almonds, chopped

 

Pre-heat the oven to 325°. Melt the butter in a pan, then add the onion and gently fry on a very low heat until the onion is softened. Add the garlic and cook for a further minute. Boil a kettle of water, place the tomatoes in a bowl and pour over the boiled water. Leave for a couple of minutes, drain, and carefully (don’t burn your fingers) peel the tomatoes. Add the chopped tomatoes, salt, the lemon grass stems and the ground cumin. Stir, then cover the pan and cook gently on a very low heat for 5 minutes. Stir from time to time to make sure nothing sticks. Place a large piece of baking parchment or foil on a baking sheet and line with lemon grass leaves. Place the salmon on one half of the sheet, spoon the mixture over the fish and top with the lime slices, chopped coriander leaves and almond flakes. Cover with the other side of the sheet of foil or baking parchment, sealing the edges tightly by turning them over twice. Bake in the oven for 25 minutes. Open the parcel (beware of the steam when you do this), return to the oven and bake, opened, for a further 10 minutes.